Bohemian Pilsner fermenting temp recommendation.

Discussion in 'Beer Styles' started by Stouter, 30/9/17.

 

  1. Stouter

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    Posted 30/9/17
    My first foray into a such a different style to what I'm used to. I'm feeling a little giddy. My FV fridge won't know whats going on.

    I've bought a pre-measured out all-grain recipe as follows;
    4.5kg WY Bohemian Pilsner,
    0.45kg BR Dextrin,
    0.3kg WY Vienna,
    0.1kg WY Acidulated.

    30g Saaz @ 60mins,
    15g Saaz @15mins,
    15g Saaz @5mins.

    Mash temp at 66d.

    Didn't want to commit to buying more ingredients in bulk until I have a practise run first.

    I'm using MJ Bohemian yeast, and from what I've read a good temp schedule is -
    10d primary,
    3-5d secondary,
    15d for 2 days.

    Anyone with a few of these under their belt care to advise if this is looking right, mainly in regard to the temp, as that and the yeast are about all I can change right now?
     
  2. manticle

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    Posted 30/9/17
    Bit confused. Main ferment temp 10 (sounds ok, yeast manufacturer should have a suggested range). Then drop to 3-5, then raise again to 15?

    I'd go the other way - 10, 15-18, then slowly back to 3-5, then drop to near zero.
     
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  3. huez

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    Posted 30/9/17
    I was mid post but manticle beat me to it. You would want to 15-16 degrees after primary for a diacetyl rest and then lager close to zero
     
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  4. Stouter

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    Posted 30/9/17
    As was I, and why I posted.

    Yours and huez's suggestions look like the right thing do go with.
     
  5. Stouter

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    Posted 30/9/17
    My original idea was based on this -
    Fermentation:
    Strict lager fermentation temperatures should be adhered to, with primary at about 50°F, secondary at 35 to 40°F, and a couple days late in fermentation at 60 to 65°F.

    From here- https://learn.kegerator.com/bohemian-pilsner/
     
  6. manticle

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    Posted 30/9/17
    Yeah- confusingly laid out but basically primary, slightly warmer for d rest, then lager temps is what I would bet my testicles on.
     
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  7. Stouter

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    Posted 30/9/17
    I'm guessing this will also involve transferring to a secondary receptacle for the temp raise, rather than my usual single FV effort?
    Is it worth doing?
     
  8. manticle

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    Posted 30/9/17
    Temp raise in primary. Personally, I would transfer for the cold bits but some will tell you that you can do it all in one vessel.

    That's true -you can, and being your beer, you can decide what works for you. For me -primary ferment and d-rest in one vessel, transfer and drop temp in another, keg and carbonate (or bottle) clear beer.
     
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  9. Brewno Marz

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    Posted 30/9/17
    Done a few Bo pils. Probably one of the simpler all grain brews. Your malt bill is fine. I'd go 98% pils malt &, 2% something for head retention & colour. 13 deg C works better as less refrigeration & yeasties are happier. I know that there's a view that lagers and pilsners have to be fermented at <10deg north Europe celler temps, but that's because its stupidly cold there. As far as secondary goes, I have no idea. Don't get it & it's probably a waste of time and effort.
     
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  10. peteru

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    Posted 30/9/17
    Tonight I tapped my Czech Dark Lager done with that MJ yeast. Fermentation was 5 days @ 13C, then dropped to 4C (adjusted the fridge down by 2C every 8 hours) and left at 4C for 20 days. All done in a single fermenter. Turned out nice and clean without any detectable fermentation issues. It's very much like a cross between Dark Velkopopovicky Kozel and Svijanska Knezna, not as roasty as Dark Budvar. I think the MJ yeast has produced a cleaner result than what I get from imported Kozel. When compared to Fermentis Saflager W-34/70, Mangrove Jack's M84 has produced none of the sulphur and seems to have slightly lower attenuation.

    If you are fermenting using normal bucket fermenters, I would not bother using separate fermenting vessels for primary and secondary. The risk of damage due to oxygen exposure would be probably worse than having the beer on yeast for a couple of weeks. If you have a conical you can just dump the yeast when you are ready. If you have a kegmenter, then a closed system transfer to a purged lagering keg would be the go. I suppose you could ferment for 5 days in the bucket, then transfer to keg and lager in the keg. Just keep an eye on the pressure and keep it under 70kPa.
     
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  11. Rocker1986

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    Posted 1/10/17
    I ferment mine at 10 for 5-6 days then raise to 18 until 14 days, then drop to 0 for two weeks. Works well, all done in the primary.
     
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  12. rude

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    Posted 1/10/17
    That sounds good Rocker so a month all round
    Do you just raise from 10 to 18 straight away & same for 18 to 0 or do it slowly over several days
    Also pitching at 10 do you use o2
    Sorry for questions never done a lager but am keen
    I pressure ferment so I might be able to up temps & reduce times
     
  13. Rocker1986

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    Posted 1/10/17
    With the temp rise I turn the controller to 18 and just allow the beer to come up on its own inside the fridge. When I drop it to zero I just set it to zero, it usually takes a day or two to get down there.

    I do use oxygen, I try to pitch at 10 or close to it, but it doesn't always work out.
     
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  14. kaiserben

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    Posted 3/10/17
    I do same as what Rocker does. It turns out really well IMO, although I did get competition feedback on a German Pils that said judges perceived acetaldehyde and suggestions that I should have left it on the yeast for longer.
     
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  15. Rocker1986

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    Posted 3/10/17
    I should note that this is all done in the primary. I don't transfer for the cold crash.
     
  16. kaiserben

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    Posted 3/10/17
    Same here.
     
  17. Stouter

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    Posted 6/10/17
    Thanks everyone for the suggestions.
    I've decided to run with keeping it in a single fv for the duration, and will run a schedule similar to Kelsey and Kaiserben's.
    Just waiting for the fridge to be freed up, the one I know can handle the temp drop and c/c.
    Keen to report back on this one as it's the first one I've done and not something I usual drink, but friends and relatives will and be critical of.
     

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